Dal Bati Choorma is a Rajasthani Dish which has three main servings - Dal,
Bati and Choorma. Dal Bati Choorma has a lengthy procedure for preparation
as compared to other Indian Dishes. All the three servings are prepared
seperately and so the dish takes time to be prepared.
Dal is lentils, Bati is baked wheat ball and Churma is ground wheat crushed
and cooked with ghee and sugar.
Dal
Ingredients For Dal/Lentil:
- 1 & 1/2 cups of Arhar Dal
- 3 chopped onions
- 12 - 3 finely chopped tomatoes
- 2 tsp garam masala
- 2 - 3 tsp red chilli powder
- 1 tsp tumeric powder
- 1 tsp ginger garlic powder
- 3 - 4 green chilies
- 4 - 5 tsp pure ghee
- 1/2 cup finely chopped coriander leaves
- Cooking oil
- Salt to taste
Bati
Ingredients For Bati:
- 5 - 6 Cups Wheat Flour
- 1 Cup Ghee
- 1/2 cup youghurt
- Drinking Water for kneading
- Salt to taste
Churma
Ingredients For Churma:
- 4 - 5 Cups Wheat Flour
- 1 Cup Ghee
- 50 gms Almonds
- Drinking Water for kneading
- Sugar to taste
- Cardamom Powder for taste
To be ground :
None
Preparation Method Of Dal
Take the dal and wash it in flowing water. Now put this in a Pressure
Cooker. Add 1/4 th drinking water to that of the Dal/Lentil. Put the
half spoon of turmeric to it and salt as per taste. Then Cover the
Pressure cooker with lid and let 2 simmers come for the lentils get
cooked. While the Dal is being cooked, take a shallow pan and put some
oil in it. As the oil gets heated up, add the Jeera, red chillies and
chopped onions to it. Once the onions get golden red, add the chopped
tomatoes to it. Stir it for a while and then add to lentil/arhar dal
once it is cooked. Now the DAL is ready to be served along with Bati and
Choorma.
Preparation Method of Bati
For the Batis, a soft dough has to be prepared. For the dough, mix
water, flour, salt to taste, ghee and curd. Mix them well so that a soft
dough is made. Once the dough is made, make small round balls out of it.
The balls should be lemon sized. Keep these balls covered for at least
an hour. After one hour put them in the oven ( for 20
minutes)/microwave(15 minutes); till these become double their actual
size. Take care to see that the balls have become golden brown in color
when they are taken out. Now these Batis are ready to be served with
Dal/Lentil.
Preparation Method of Churma
Take the wheat flour and add cardamom powder, almonds, sugar and ghee
to it. Mix these well and make a soft dough using drinking water. Now
make small ping pong balls out of the dough. Once the balls are made.
place them once by one on a flat surface and make circular plates/bread
out of them. The size of the bread should not be more then 2 - 3 inches.
As soon as the breads are made, put a deep frying vessel and heat some
oil in it. Now fry all the breads in this oil. Take these breads out
when they become slightly red brown. While Still hot, crush the breads
to powder to make the Churma. This Churma is now ready to be served.
Serve the three servings along with each other.
Our Suggestions
- Dal Bati Churma is a Traditional Rajasthani Dish
prepared on special occasions. It is specially prepared in
Rajasthani Weddings.
Jodhpur,
Jaipur
and Jaisalmer are famous for Dal Bati Choorma.
- Dal Bati Churma is usually served either during
the lunch time or dinner time.
- Dal Bati Churma is usually not preserved for
more than one day as it looses its taste. So when you are making
this special preparation, make it in smaller quantities.
- The more Ghee you use in Dal Bati Choorma, the
better it tastes. So try to keep a free hand.
- Apart from Dal Bati Churma, other Rajasthani
Dishes are also famous like Dal Papadi, Khasta Kachori and Papads.
